Jackfruit steamed rice cake

Steamed Jackfruit, rice cake /Chakka ela ada

Jackfruit season is around and we try few varieties with this god’s gift! while we have a huge list of jackfruit recipe which was popular in grandma’s kitchen.  

This ela ada is entirely different from what we do at my home in which chopped jackfruit stays as stuff ingredient with jaggery and grated coconut. It’s my MIL technique with less effort to cook for the foodie in a short period. Jackfruit and rice flour will be grinded to a thick paste and then mixed with grated coconut and jaggery. This mixture is spread on grilled banana leaves and steamed well for the evening snack. An aroma rich snack is ready with medicinal values of grilled banana leaves.

Ingredients:

Raw rice – 1 cup, roasted

Jackfruit – ½ cup

Grated coconut – ½ cup

Grated Jaggery – ½ cup

Cardamom powder – 1 tsp

Method:

Soak raw rice for 2 hours and drain it – powder to get a fine powder. Sieve the flour and roast in a heavy bottomed pan on medium flame. I used the flour kept for making puttu.

In a mixer grind jackfruit and mix with the rice powder. Add grated jaggery and coconut into the mixture. Mix well with a tsp of cardamom powder and keep aside. Grill the banana leaf – place a spoon ful of mixture on the leaf and fold into half, then close three sides so that mixture don’t get spilled.

Make ready the idili steamer with enough water to boil - keep the folded ela ada evenly over the idili plate. Steam for 20-30 minutes or till the ada cooks properly. Chakka ada is ready to serve.   

Note:

(i)                No need to add salt due to saltiness content in jaggery.

(ii)              Instead of banana leaves you can prefer vazhanaila.

(iii)            To check whether it’s cooked you can peel the banana leaf from ada – if the ada gets sticky then steam for few more minutes.